This is a recipe from Filling the gap,a community café in Haringey. Renee and Kate, the founders, ran a cooking workshop for Crop Drop's customers a couple of months ago which I attended along with Natasha (see photo below). Crop Drop is a vegetable bag scheme which covers Haringey and Tottenham.

The recipe serves 4 as a side (or 2 as a main). Using good quality olive oil and plenty of lemon is very important. Arcadia olive oil is delicious. I wish I had used it for the salad today. Unfortunately I ran out a long time ago...

-500g baby new potatoes or charlotte potatoes
-250g cooked beetroot
-1 bunch dill (chopped)
-1 small onion (finely chopped)
-1 tbsp capers
-juice of half a lemon + zest of whole lemon
-2 tsp Dijon mustard
-good quality olive oil
-freshly chopped chives

Step-by-step instructions
1. Boil the potatoes until soft (10-15 minutes). Careful! They shouldn't be mushy.
2. Chop the beetroot into cubes.
3. Chop the dill and cook the chopped onion until translucent.
4. When the potatoes are cooked, chop into cubes roughly the same size as the beetroot.
5. Meanwhile, mix the remaining ingredients together (except the olive oil) to make a dressing.
6. Taste and adjust as necessary.
7. Mix the potatoes, dill, beetroot, shallot and dressing together.
8. Top with the chives and drizzle with olive oil.